Comparison of the Properties of Vegetable Oil/Water and n-Tetradecane/Water Emulsions Stabilized by α-Lactalbumin or β-Casein
The properties of a refined vegetable oil (a mixture of rape and sunflower oils) and of n-tetradecane emulsions in the presence of proteins, i.e. α-lactalbumin and β-casein, were investigated. These proteins differ in their surface affinity, size and structure, and were therefore expected to show so...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi - SAGE Publishing
2005-11-01
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| Series: | Adsorption Science & Technology |
| Online Access: | https://doi.org/10.1260/026361705776316578 |